Zobrazeno 1 - 10
of 12
pro vyhledávání: '"E.V. Khmeleva"'
Publikováno v:
Daghestan GAU Proceeding. :321-329
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b76da32d21ea8b46f16d23d73159a4cf
https://doi.org/10.52671/26867591_2022_4_321
https://doi.org/10.52671/26867591_2022_4_321
Publikováno v:
Daghestan GAU Proceeding. :250-254
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5b58dc8396c61d446c71990798650d4
https://doi.org/10.52671/26867591_2022_4_250
https://doi.org/10.52671/26867591_2022_4_250
Publikováno v:
Khleboproducty. 29:49-53
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::942513a2e32cdebb310c53505a4bd947
https://doi.org/10.32462/0235-2508-2020-29-8-49-53
https://doi.org/10.32462/0235-2508-2020-29-8-49-53
Publikováno v:
Baking in Russia. 1:46-52
Полба как культура с ценным химическим составом является перспективным источником сырья для создания зерновых хлебобулочных изделий п
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb55962d14b75aa730e7342683a5dc8f
https://doi.org/10.37443/2073-3569-2020-1-3-46-52
https://doi.org/10.37443/2073-3569-2020-1-3-46-52
Publikováno v:
Khleboproducty. 28:60-63
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebea4119f87cee5a742170f95c6a765b
https://doi.org/10.32462/0235-2508-2019-28-60-63
https://doi.org/10.32462/0235-2508-2019-28-60-63
Publikováno v:
Khleboproducty. :44-47
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7760c2b35b8668b89849e00a362244f
https://doi.org/10.32462/0235-2508-2018-0-11-44-47
https://doi.org/10.32462/0235-2508-2018-0-11-44-47
Autor:
A.N. Bakaeva, E.V. Khmeleva
Publikováno v:
Processes and Food Production Equipment. :3-9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d78c4556e546edab800a20eed44f249f
https://doi.org/10.17586/2310-1164-2016-9-4-3-9
https://doi.org/10.17586/2310-1164-2016-9-4-3-9
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:022018
Rational proportion of food constituents in recipes of rye-wheat bakery products taking into account the basic principles of food combinatorics while simultaneously obtaining the final product with high consumer properties is a relevant objective. Mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b43adfae486078ea6d93833d3de11b0f
https://doi.org/10.1088/1755-1315/640/2/022018
https://doi.org/10.1088/1755-1315/640/2/022018
Publikováno v:
BIO Web of Conferences, Vol 17, p 00121 (2020)
Carbohydrate-amylase complex of barley, rice, buckwheat and millet flours was studied. The cereal and pseudocereal flour is stated to be thermostable. Its gelatinization and liquefaction takes a long period. Addition of medium rye flour as an availab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c048ba1f53dab613f5f3d2ad3bcf21ba
https://doi.org/10.1051/bioconf/20201700121
https://doi.org/10.1051/bioconf/20201700121
Conference
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